CELTIC SEA SALT® PRODUCTS


ORIGINAL SALTS


Light Grey
Fine Ground
Flower of the Ocean

BROADING OUR LINE


Makui Pure®
Pink Celtic Sea Salt®
Gourmet Kosher
Celtic Kosher™
Salt Accessories
Organic Pepper & Salt
Celtic Sea Salt® Seasoning

CELTIC SEA SALT® BATH


Celtic Sea Salt® Bath Soaps

CELTIC SEA SALT® SPORT


Electrolytes
Innovative Alternatives

OUR STORY


A Foundation of Integrity: Over Forty Years of Exceptional Sea Salt

Since our founding in 1976, Celtic Sea Salt has grown into a worldwide brand, recommended for both unique taste and unique health benefits. Our roots remain at the center of our growth. While many claim to be the original, we have had over forty years to perfect our craft, and the resulting products embody our dedication. More Information...

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FAQ


1. Where does Celtic Sea Salt® come from?

Each of our salts comes from a unique place!  Here is a list of our Celtic Sea Salt® salts and their source.

Light Grey Celtic, Fine Ground Celtic, Flower of the Ocean:   FRANCE

Celtic Pink Sea Salt, Fossil River:  SPAIN

Gourmet Kosher: GUATEMALA

Celtic Kosher Coarse and Fine:  COLIMA MEXICO

Makai Pure:  HAWAII USA

Rare Body Bath Coarse and Fine:  VARIOUS

2. How is it harvested?

Here is a list of our salts and their respective harvesting methods:

Light Grey Celtic-  Hand harvested using method invented by the Celts who settled this region of France.  Seawater at high tide is trapped in estuaries until it evaporates to a brine, in which it is guided by the salt farmer through a series of clay-lined beds until by the end it is crystallizing.  The farmer uses wooden rakes to pull the sunken crystals imparted with the grey color from the bed of the harvesting ponds.  With little more done than natural draining, the yield is a moist, natural crystal salt with the brine, or “bitterns” still intact.

Fine Ground Celtic-  This salt comes from the Light Grey Celtic, just low-temperature dried and crushed for convenience. Great for baking and as a transition salt (looks the closest to regular salt)

Gourmet Kosher-  Hand harvested by salt farmers from lined beds where seawater is piped in and allowed to evaporate. As the crystals form they are kept in motion, yielding a beautiful, tiny, delicate crystal.
Makai Pure- Greenhouse harvested salt.  The seawater is taken from deep ocean currents where there is higher salinity, which yields a high-mineral salt with beautiful natural chunks and flakes.

Kosher Celtic-  Naturally harvested from salt ponds where the seawater is naturally filtered up through the ground.  This is the most moist salt we have.  Also for its price the highest minerals.  Even the fine ground variety is very moist, full of the mineral-rich brine.

Flower of the Ocean-  This is the “cream of the crop” of salts.  By skimming the crystals off of the surface of the brine, only the most delicate crystals are caught before they sink to become the Light Grey Celtic salt.  Flower of the Ocean is a culinary treasure, known as a “finishing salt” or an “expediting salt” to be pinched on food right before serving.  No need for a grinder with this salt, as the crystals are easily crushed between the fingers.

3. Is there Iodine?
4. What is your best salt?
5. How do you ensure it is just salt?

We strive to ensure that the salt you get from us is just salt as Mother Nature intended.  Our producers test at the source and we do annual 3rd party testing.  We test for pollutants like mercury, lead, and aluminum.  We also test for radiation, petroleum, and micro-plastics.


RECIPES


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Healthy Zucchini Quesadillas (Vegetarian Recipe)

INGREDIENTS

  • 2-3 small to medium zucchini, grated
  • 1 medium carrot, grated
  • 1 inch piece of ginger, grated
  • 2 scallions, finely chopped
  • 1 cup of shredded good quality cheese (use New Zealand Cheddar, goat cheese, or a non-dairy cheese)
  • 16 ounces of cannellini beans, mashed
  • Fresh rosemary (can be substituted with dry if fresh not available)
  • Smoked cumin powder
  • Smoked paprika or cayenne pepper
  • Garlic powder
  • 1 tablespoon lime juice
  • Fine Ground Celtic Sea Salt®
  • Olive oil
  • Tortillas (I used organic/non-GMO corn tortillas but you can use brown rice or any flour tortillas of your choice)

STEPS

  1. Sauté ginger and scallions in olive oil for about two minutes.
  2. Add zucchini and carrots and continue sautéing until the mixture is cooked down and the juices from the vegetables release.
  3. Add cumin powder, garlic powder, salt and pepper to taste. Add the rosemary, mix it well and stir for about a minute.
  4. Add the mashed beans. Mix and cook for a few minutes.
  5. Lastly, add the cheese and blend it in well. It should melt pretty quickly. The mixture will appear soft and nicely mashed up. Remove from heat and add the lime juice once a little cool.
  6. Heat about 1/2 teaspoon of oil in a pan, cast iron pan or hot plate. Take one tortilla and warm it on both sides.
  7. Place the prepared veggie mix on half side of the tortilla, spread it evenly and fold the other half on top. You can make it as thick or thin as you’d like.
  8. Press slightly on top to bind the ingredients in. Cook on each side until tortillas is slightly browned and has a nice crisp crust.
  9. Continue filling the rest of the tortillas the same way until the filling is done. It makes about 6 medium size quesadillas.
  10. It's ready to serve with your favorite spicy sauce or salsa.


Makes 2 servings.

Categories: Main Course

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Healthy Zucchini Quesadillas (Vegetarian Recipe)

INGREDIENTS

  • 2-3 small to medium zucchini, grated
  • 1 medium carrot, grated
  • 1 inch piece of ginger, grated
  • 2 scallions, finely chopped
  • 1 cup of shredded good quality cheese (use New Zealand Cheddar, goat cheese, or a non-dairy cheese)
  • 16 ounces of cannellini beans, mashed
  • Fresh rosemary (can be substituted with dry if fresh not available)
  • Smoked cumin powder
  • Smoked paprika or cayenne pepper
  • Garlic powder
  • 1 tablespoon lime juice
  • Fine Ground Celtic Sea Salt®
  • Olive oil
  • Tortillas (I used organic/non-GMO corn tortillas but you can use brown rice or any flour tortillas of your choice)

STEPS

  1. Sauté ginger and scallions in olive oil for about two minutes.
  2. Add zucchini and carrots and continue sautéing until the mixture is cooked down and the juices from the vegetables release.
  3. Add cumin powder, garlic powder, salt and pepper to taste. Add the rosemary, mix it well and stir for about a minute.
  4. Add the mashed beans. Mix and cook for a few minutes.
  5. Lastly, add the cheese and blend it in well. It should melt pretty quickly. The mixture will appear soft and nicely mashed up. Remove from heat and add the lime juice once a little cool.
  6. Heat about 1/2 teaspoon of oil in a pan, cast iron pan or hot plate. Take one tortilla and warm it on both sides.
  7. Place the prepared veggie mix on half side of the tortilla, spread it evenly and fold the other half on top. You can make it as thick or thin as you’d like.
  8. Press slightly on top to bind the ingredients in. Cook on each side until tortillas is slightly browned and has a nice crisp crust.
  9. Continue filling the rest of the tortillas the same way until the filling is done. It makes about 6 medium size quesadillas.
  10. It's ready to serve with your favorite spicy sauce or salsa.


Makes 2 servings.

Categories: Main Course

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